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The MUIR Off the Trail Cookbook

Recipes are great when followed but don’t be afraid to add your own flair to help it taste the way you want it to. Feel free to substitute any of the ingredients and please let us know if you come up with any MUIR recipes on your own. This is just a start to the MUIR Off the Trail Cookbook and we need your help to make it great. And though it’s not necessarily a recipe, MUIR gels make a great out of the pouch icing for waffles, pop tarts, and/or anything that needs a little real food flavor boost.

 


Vegan Blueberry Bergamot Scones

Yield - 8 scones

Prep: 20-25 min - Bake: 20-25 min - Total: 55min

Ingredients

Scones

  • 2 cups flour
  • 1 tbsp baking powder
  • 1 tbsp ground flaxseeds
  • ½ tsp pink Himalayan salt
  • ½ cup palm coconut sugar
  • 8 tbsp Myokos vegan butter
  • ¾ cup unsweetened almond milk
  • 1 tsp vanilla extract
  • Zest of ½ Meyer Lemon
  • 1 cup blueberries

Glaze

Ready. Set. Go.

  • Preheat oven to 400 degrees Fahrenheit
  • Into a mixing bowl, mix flour, baking powder, ground flaxseeds, salt, and palm sugar
  • Add butter & mix until mixture resembles bread crumbs (use hands)
  • Add almond milk and vanilla extract and mix.
  • Fold in blueberries and zest
  • Knead dough on a well-floured surface and flatten with your hands into a circle, about 1 inch thick.
  • Cut into 8 triangular pieces (like pizza)
  • Add to a greased baking sheet and bake for ~24 minutes, until golden brown (scones may need a couple more minutes if you used frozen blueberries
Serve and Enjoy!

     

     

    Roasted Raspberry Beet Brussels Sprouts

    Yield - 2-3 Servings

    Prep: 10min - Skillet: 4min - Bake: 7-8 min - Total: 15-20min

    Ingredients

    • 12-15 brussels sprouts
    • 1 tbsp MUIR Raspberry Beet Hydration
    • 1-2 tsp minced garlic
    • 1 tsp balsamic vinegar
    • 1 tbsp cooking oil (grapeseed oil is great)

    Ready. Set. Go.

    • Preheat oven to 400 degrees Fahrenheit
    • Rinse brussels sprouts, cut in half and mix with minced garlic
    • In a mixing bowl add 1 tbsp MUIR hydration, 1 tbsp water, and 1 tsp of balsamic vinegar - stir & mix
    • In a skillet, sauté brussels sprouts with garlic and cooking oil for 3-4 minutes on medium/low heat
    • Pour sautéed brussels sprouts, garlic, and remaining cooling oil, into mixing bowl.  Mix until brussels sprouts are coated with Raspberry Beet hydration
    • Spoon brussels sprouts onto an oven-proof dish, bake for 7-8 minutes

    Serve and Enjoy!


     

    Raspberry Beet Hydration Icing for Cookies

    Yield - Baker’s Dozen

    Prep: 15min - Bake: 8-10min - Total: 20min

    Cookies

    • Combine 
    • 3 cups gf oat flour (cleaned gf oats in a Vitamix)
    • 1 ½  tsp baking soda
    • 1 tsp baking powder
    • ½ tsp salt
    • 1 cup coconut sugar
    • 6 tbsp melted vegan butter
    • 3 tbsp almond milk
    • 2 tsp pure vanilla extract

    Mix All Together… it will be dry at first!

    Shape into golf balls and place on a parchment paper covered baking sheet. Bake 8-10mins at 350 degrees Fahrenheit. 

    Hydration Icing

    Combine:

    • 8oz cream cheese (1 tub)
    • 2 cups Lakanto Monk Fruit Powdered Sugar
    • 5 tbsp Vegan Butter
    • 1 tbsp Vanilla
    • ¼ cup of Raspberry Beet Hydration... add hydration to taste

    Mix together in a big bowl adding almond milk until silky smooth! 

    Pipe it on or use it as a dip for your cookies, and just get ready for a tasty and healthy treat.

     

     

    Smokey Campfire (Margarita)

    • 1 serving of Mango Lime Hydration (mixed with filtered water)
    • 1 1/2 ounces of premium Mezcal (tequila works fine)
    • 1 ounce Grand Marnier orange liqueur
    • Squeeze of fresh lime
    • Rimmed in Chipotle Pepper flakes

    One is great, but two is better… keep hydrating ;)

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